Fried Breaded Pork Chops

Make sure to fry these chops very gently over medium-high heat, to allow the bread-crumb coating to brown slowly, creating a crisp, golden crust. Good served with mashed potatoes and a side vegetable.

FMM: I think these would taste better simply fried in butter. You would need to use a lot less butter than the oil called for.

Four 1/2-inch-thick, bone-in, pork chops (about 1-1/2 pounds), patted dry
Flour for dredging
2 large eggs
1 teaspoon kosher salt
Freshly ground black pepper
1 1/2 cups fresh sourdough bread crumbs
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
Extra-virgin olive oil for shallow frying
2 lemon wedges

Put the flour in a shallow bowl or lipped plate. Break the eggs into another shallow bowl and whisk with the salt and pepper. In a third shallow bowl mix the breadcrumbs with herbs.

Bread the chops: Dredge a chop in the flour, shaking off the excess, then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a rack over a baking sheet. Repeat with the remaining chops.

Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops, about 1/4 cup. When the oil shimmers, add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy. Drain on paper towels and serve immediately with lemon wedges.

Cook's note: To make sourdough bread crumbs, trim off and discard the crust of a fresh sourdough loaf (stale bread crumbs absorb more oil during frying), and pulse it in a food processor into crumbs.